Chicken Larb
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
500 grams chicken mince
juice of 2 limes
1 tablespoon peanut oil
2 cloves garlic, crushed
2 shallots, finely chopped
¼ - ½ teaspoon chilli powder
1 lemongrass, tender inner stalk only, finely chopped
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons tamarind concentrate
1 long red chilli, seeds removed, finely chopped
3 spring onions, finely sliced
¼ cup each chopped mint and coriander
2 tablespoons toasted ground rice*
To serve
crisp lettuce leaves
METHOD
Combine the chicken mince with the lime juice and leave for 15 minutes. Heat the oil in a wok or heavy-based sauté pan until hot. Stir fry the garlic, shallots, chilli powder and the lemongrass for a minute. Tip in the chicken and stir constantly over a high heat, breaking up any lumps with the back of a spoon. When cooked tip into a bowl.
Combine the remaining ingredients and pour over the chicken. Stir to combine and adjust the taste with more lime juice or fish sauce.
To serve: Pile into lettuce leaves and serve with lime wedges to squeeze over before eating.
*To toast rice: heat a dry sauté pan and toss ¼ cup of jasmine rice over a low heat until golden. Grind in a spice grinder or in a mortar and pestle to a fine powder. Store in an air-tight jar.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!